So now that it’s officially October, Halloween is coming up. And as a child, Halloween was my second favorite holiday (after Christmas, of course). It wasn’t because I dressed up, I actually didn’t really care for that part very much. It was the getting of the free candy, and the fact that my mom allowed us to eat it for weeks afterwards. Although, Halloween isn’t what it used to be now as all I can think of is all the artificial colors and bad things that are in traditional halloween candy. It kinda takes the fun out of it when I know I’ll be eating something that is so bad for me or that will make me feel sick.
One of the candies I used to get in my candy bag was peanut butter cups. I loved them, and I especially loved it when people had the miniature ones and doled out multiple of them instead of one larger one. They are just the perfect little bite of sweet peanut butter and creamy chocolate.
So, while I am craving them this time of year, I never buy them. Instead, I have created my own easy recipe that is made with just a few simple organic ingredients. While these are not exactly like traditional peanut butter cups, they take less than half the time to make! Which is why I’m calling them Easy Peanut Butter Cups. Candy making can be tedious and very time consuming, but I’ve created this simplified recipe with just a handful of ingredients that’s a fun take on mini peanut butter cups. And they are so good, so you’ll want to make and enjoy all month long! Find the recipe below.
Why Organic
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
These easy Mini peanut Butter Cups are a crowd pleasing recipe that you can bake any time of year!
Ingredients
- Coating
510 grams (18 ounces) organic milk chocolate, finely chopped
- Filling
142 grams (1 cup) organic powdered sugar, sifted
1/4 cup (57 grams) organic salted butter, softened
32 grams (2 tablespoons) organic peanut butter
1/2 teaspoon organic vanilla extract 2 teaspoons water
Directions
- Line a mini muffin or cupcake tin with liners.
- Using a double boiler, add all of the chocolate. Melt completely and remove from the heat. You can just pour the chocolate out of the bowl, or you can transfer it to a squeeze bottle, piping bag, or pyrex liquid measuring cup for easier filling. I used a squeeze bottle. Add a small amount of chocolate into the bottom of each liner, about one third of the way. Place the tray in the freezer for about 5 minutes to harden the chocolate.
- While the chocolate is setting, make the filling. In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, peanut butter, vanilla extract, and water. Mix on low until all ingredients are combined, then speed mixer up to high for 1 minute or until light and fluffy. Transfer to a piping bag with no tip. Set aside.
- Remove the tray from the freezer, and pipe a small dollop of peanut butter filling into the middle of each liner. If you don’t pipe it directly into the middle (leaving room on the sides, the cups will show peanut butter on the sides instead of chocolate). Transfer back to the freezer for about 5 minutes.
- Remove from the freezer and add the remaining chocolate into each liner until full. Place back in the freezer to set the chocolate for at least 1 hour.
- Store in the fridge for up to 2 weeks.
Notes
- High Altitude – Follow the recipe as noted.
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Make sure to check out my Chocolate Peanut Caramel Candies recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!
